chestnut flour pumpkin and mushroom tarts
Roasted Pumpkin, Mushroom and Chestnut Tart Recipe
Prep Time
30 mins
Cook Time
40 mins
Resting time
2 hrs
Total Time
1 hr 10 mins
 

A taste of Autumn on a plate, with the most deliciously moorish chestnut flour tart base to accompany the season's mushrooms and at Thanksgiving, add some leftover turkey - or at any time of year! Recipe inspired by the French edition of Saveurs magazine (September 2015).

Servings: 8 people
Calories: 436 kcal
Author: Jill Colonna
Ingredients
Chestnut Flour Tart Base:
  • 150 g plain flour
  • 100 g chestnut flour
  • 125 g unsalted butter at room temperature
  • 1 tsp salt
  • 4-5 tbsp water
Filling:
  • 350 g pumpkin ( (or red kuri squash/potimarron) roughly chopped into small chunks
  • 3 tbsp olive oil
  • 1 leek, white part sliced finely
  • 300 g mushrooms (Parisian mushrooms, cremini) cut into big pieces
  • 1 tbsp sage leaves finely chopped
  • 3 eggs organic
  • 250 g crème fraîche
  • 1/2 tsp ground nutmeg
  • good pinch salt and pepper
  • 2 tbsp freshly grated parmesan (not the packaged grated stuff)
Instructions
For the pastry base:
  1. Place all the ingredients in a food processor and mix until the dough forms a ball. Wrap in cling film and leave to rest in the fridge for an hour. Remove the dough from the fridge and leave to stand about 10 minutes, to make it easy to roll it out.
  2. Roll out the pastry on a lightly floured surface then using the pastry roller, wrap around the pastry to transfer it to the tart tin (I find it easier using a tart tin with a loose bottom). Press it in to the sides then, again with the roller, roll over the top of the tin to clean up the edges. Keep in the fridge while preparing the filling.
For the filling:
  1. Preheat the oven to 200°C/180°C fan/400°F (gas 6). Place the pumpkin with half of the oil and sage in a roasting tin and roast uncovered in the oven for 20 minutes.

  2. Meanwhile, over medium heat, dry fry the mushrooms. There’s no need to add any oil. Wait until the mushrooms give off their liquid and then transfer to a bowl. Set aside to cool slightly. In the same pan, add a little olive oil and fry the leeks until they’re translucent but not brown.

  3. In a bowl, whisk together the eggs, crème fraîche, nutmeg, parmesan, and season to taste.

  4. Sprinkle the roasted pumpkin with sage over the tart base, top with the leek and mushrooms and pour over the creamy egg mix. Bake in the oven for about 40 minutes for a large tart (30 minutes if making tartlets).
Recipe Notes

Matching wines with Chestnut & Mushroom Tart: Enjoy with a Beaujolais Nouveau - or at any time of year with a Beaujolais Villages, or go for a medium-bodied Beaujolais Cru: a Saint-Amour, a Fleurie, or a Côte de Brouilly.

For Thanksgiving: You could also replace (some of) the mushrooms with left-over turkey, as the wines also partner very well with poultry.

 

Jill Colonna

MadAboutMacarons.com